Here’s an easy way to make hummus without tahini: you’ll never believe the pantry ingredient stand-in! It comes out perfectly creamy.
- Peel the garlic. Drain the chickpeas into a liquid measuring cup, reserving the aquafaba (chickpea can liquid). Juice the lemon.
- Add the garlic to the bowl of a food processor and process until finely chopped. Add chickpeas, lemon juice, 1/4 cup aquafaba (or water), olive oil, kosher salt, cumin, and peanut butter. Puree for a few minutes until very creamy. Eat immediately or store refrigerated for up to 1 week.
- Category: Dip
- Method: Food Processor
- Cuisine: Mediterranean
Keywords: Hummus without tahini